普羅旺斯的天空下 Living in Provence

這是我繼第一次試做"免揉麵包"後, 自己又多次練習, 調配不同麵粉和比例, 外加上其它口味所製做出的成品:

1.  有機無花果"免揉麵包"
2.  有機白芝麻"免揉麵包"

先以圖片分享, 待下一次使用有名的Perigord核桃練習完後, 再來分享我的"免揉麵包"變驟版食譜。

發酵中

有機乾燥無花果

加入無花果, 第2次發酵麵團

成品

我的早餐 - 有機無花果麵包加有機薰衣草蜂蜜

(註：此麵包和鵝或鴨肝醬也是極佳的組合)

白芝麻麵包第2次發酵

成品

English Version:

When I first tried making this bread, I followed Jim Lahey of Sullivan Street Bakery's video clip on YouTube (Please refer to my first article of Making "No Knead Bread" for reference.)

Here is the result after my 3rd and 4th attempts:

No Knead Bread With Organic Figs
No Knead Bread With Organic Sesame Seeds

I plan to try it with the famous Perigord walnuts next time and shall share my recipes soon. 

At the mean time, please enjoy some of these photos above.

I had a slice of fig one with organic lavender honey for breakfast!  This fig version will go extremely well with some duck liver pate.